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Burrata Pizza

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A light summer burrata pizza with homemade pesto, fresh greens and a generous dollop of burrata. For me, this recipe straddles pizza and loaded flatbread. It's hearty, full of flavor and satisfying without being greasy or weighing you down afterwards.

Burrata Pizza
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I love creamy things so any excuse to use burrata will be taken post haste! This recipe is kind of like a pizza, a salad and a giant ball of gooey burrata decided to get together and make the best thing ever! The cheese, and heirloom tomatoes really helped to balance out the strong flavors in my pesto. I used micro-greens but some peppery rocket would have been great in this as well!

Some Hints and Tips to make burrata pizza

  • If you’re in a rush, try using some store-bought flatbread or naan to make this recipe!
  • You can spread pesto on the dough before baking if you want more of a pizza feel to this summer flatbread.
  • Feel free to use whichever greens you like on this and by all means, pile them high! You can even add a fully dressed salad on top of this and enjoy with a big dollop of burrata.
  • The dough can be made a day ahead. Just wrap in plastic and roll out. You can also substitute with my pizza dough for a fluffier base.

Steps to Make burrata pizza

Buratta Flatbread

  1. Preheat to 450F. Into the bowl of a standing mixer fitted with a dough hook, add flour, salt and baking soda. Give it a whisk. 
  2. Add water while the mixer is on low. Add a few more drops if you’re noticing the dough isn’t coming together. Mix on high until the dough comes together on the hook. 
  3. Flour a work surface and knead the dough for about 5 minutes. 
  4. Test the dough’s elasticity with your finger. It will bounce back. Divide into four pieces. Form into disks and let each rest for about 30 minutes. 
  5. Roll out and knead into a pizza shape. 
  6. Brush some olive oil on. Bake for about 12 – 15 minutes or until golden.  
  7. Place basil, parmesan, kosher salt, walnuts, lemon zest, lemon juice and garlic into the blender. Pour in olive oil with the blender on.  Thinly slice the radishes and tomatoes. Devein the sprigs of thyme and rosemary. Give the herbs and green onions a chop. Add a thin layer of pesto. 
  8. Evenly distribute a bed of micro greens, herbs, onions, tomatoes and radishes on the flatbread. 
  9. Spoon on 2-3 dollops of burrata. Drizzle some olive oil. Add salt and pepper to taste.

If you’ve tried this burrata pizza out then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Burrata Pizza
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5 from 2 votes

Burrata Pizza

A light summer flatbread with homemade pesto, fresh greens and a generous dollop of ricotta. 
Course Appetizer, dinner, Main Course, Side Dish
Cuisine Italian
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4
Calories 300kcal
Author John Kanell

Ingredients

For the Flatbread:

  • 3.5 cups all-purpose flour 481
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 1 cup water 240ml
  • 2 tbsp olive oil

For the Pesto:

  • 3 cups basil 45g
  • 1/4 cup walnuts 30g
  • 1/2 cup olive oil
  • 1/3 cup parmesan 25g
  • 1/2 tsp kosher salt
  • 4 cloves garlic
  • Lemon zest
  • Juice from 1 lemon

For the Assembly:

  • 1 Sprig fresh thyme chopped
  • 1 Sprig Fresh rosemary chopped
  • 6 Heirloom tomatoes thinly sliced
  • 1 bunch pink radishes thinly sliced
  • 1 bunch green onions chopped
  • 2 oz arugula microgreens
  • 1 cup burrata cheese 250g

Instructions

For the Flatbread:

  • Preheat to 450F.
  • Into the bowl of a standing mixer fitted with a dough hook, add flour, salt and baking soda. Give it a whisk.
  • Add water while the mixer is on low. Add a few more drops if you’re noticing the dough isn’t coming together. Mix on high until the dough comes together on the hook.
  • Flour a work surface and knead the dough for about 5 minutes.
  • Test the elasticity with your finger. It will bounce back.
  • Divide into four pieces. Form into disks and let each rest for about 30 minutes.
  • Roll out and knead into pizza shapes.
  • Brush some olive oil on.
  • Bake for about 12 - 15 minutes or until golden. 

For the Pesto:

  • Place basil, parmesan, kosher salt, walnuts, lemon zest, lemon juice and garlic into the blender.
  • Pour olive oil while the blender on. Blend until smooth. 

For the Assembly:

  • Thinly slice the radishes and tomatoes. Devein the sprigs of thyme and rosemary. Give the herbs and green onions a chop.
  • Add a thin layer of pesto. Evenly distribute a bed of microgreens, herbs, onions, tomatoes and radishes on the flatbread. Spoon on 2-3 dollops of burrata. Drizzle some olive oil. Add salt and pepper to taste.

Video

Notes

  • If you're in a rush, try using some store-bought flatbread or naan to make this recipe!
  • You can spread pesto on the dough before baking if you want more of a pizza feel to this summer flatbread.
  • Feel free to use whichever greens you like on this and by all means, pile them high! You can even add a fully dressed salad on top of this and enjoy with a big dollop of burrata.

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 35g | Protein: 22g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3.3g | Cholesterol: 73mg | Sodium: 60mg | Potassium: 40mg | Fiber: 4g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 2.3mg | Calcium: 410mg | Iron: 2.3mg
*Nutrition Disclaimer
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